So, would a Hochkurz step mash potentially ruin head retention? I do a rest in the mid 140s for 20-30 minutes, then step up to the mid to upper 150s for 30-45 minutes, then pull a thin decoction to mash out. Not a protein rest, but Keith mentioned step mashes as well.

The Hochkurz step mash at the bottom on Kai's page below has no Protein rest, and a longer dextrin rest. The long dextrin rest is said to aid mouthfeel and head retention.

I believe that is where I took it from as I usually do a longer alpha rest. It's really not a pain to do, like decoctions, so I'll likely keep doing this mash schedule for my lagers./quote]

I started doing the Hockhurz step for my lagers and while I've not done a side x side comparison versus a single infusion, i have liked the results so much and it is so easy (for me) to do, that I keep it as a standard practice for lagers.

40min at 145/20 min at 158 for drier beers like pilsner20min at 145/40 min at 158 for beers like dunkel and marzen

bear in mind, it takes me 20 min to ramp up, so i often strike in at the desired temp, and then begin the rise about 10 min before the end of the step.

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